Go ahead, get fresh with me!

San Diego's chefs are tapping into the county's bounty

Whether “farm-to-table,” “farm-to-fork” or “boat-to-throat,” the ingredients used by many San Diego chefs are as in-season and as local as can be. Given this freshness factor, menus change frequently, sometimes daily, but here is a taste of what local chefs are doing with San Diego's bounty:

Arterra Restaurant, Bar and Outdoor Lounge

San Diego Marriott Del Mar, 11966 El Camino Real; (858) 369-6032.

Executive chef Jason Maitland brings to life San Diego's plentiful produce and seafood. A recent emphasis on all things local and “green” helped Arterra increase the value of its dishes without increasing the price.

Executive chef Jeff Jackson uses various cooking methods to bring out the best flavors that fresh local ingredients have to offer. Eben-Haezer Egg Ranch, La Milpa Organica, Crows Pass Farm and Brandt Beef, among others, stock A.R. Valentien's kitchen with the elements for its “Farm to Table Menu of the Day.”

It may be promoted as a contemporary and innovative counterpart to George's at the Cove, but California Modern hasn't modernized everything. Executive chef Trey Foshee still depends on small local farms to shape his menu — more than 80 percent of the produce and fish is from San Diego.

The Linkery uses local purveyors — Carlsbad Aqua Farms, Winchester Cheese Co. and La Milpa Organica, to name a few — for all of its housemade sausage, house-cured meats, bread, condiments and ice cream. A selection of local wine and beer rounds out the meal.

Menu snapshot:
Local yellowfin tuna served with grapefruit from Polito Farms, broccoli from Wingshadows Hacienda and sunchokes from McGrath Family Farm in Oxnard.

Mille Fleurs

6009 Paseo Delicias, Rancho Santa Fe; (858) 756-3085.

From the beginning, executive chef Martin Woesle has made it a priority to use only local and fresh ingredients. “When I became chef at Mille Fleurs, I started to make a daily trip to Chino Farms in the morning,” said Woesle. “Only one thing changed since then and that is, now I go sometimes in the afternoon as well.”

Menu snapshot:
Soup of Mustard Greens: Chino Farms mustard greens are softened in a soup base of onions, garlic, chicken stock and cream, and then blended until smooth.